Prosciutto Panino     With caramelized onions, shaved Prosciutto and Parrano on griddled bread.                 2 slices country white or wheat bread 2 tbsp. caramelized onions—see below 1/8 pound shaved Prosciutto 2 slices Parrano 2 tsp olive oil           1. Place one slice of bread on a baking sheet and cover with one slice Parrano. Arrange the shaved Prosciutto over the cheese and top with the onions and second slice of Parrano. Brush the sandwich with olive oil and griddle in a sandwich press or on top of the stove. Let sit about one minute before slicing and serving.             Caramelized Onions     2 pounds Spanish Onions peeled and cut into thin strips 2 tbsp olive oil           Toss the onions and olive oil in a small saucepan and set, covered over very low heat. Cook slowly, stirring occasionally, until the onions have given up their juices and begin to color. This will take about 45 minutes or so. Remove lid and up the heat to medium. Cook another 10-15 minutes stirring often until the onions are a deep caramel color. Drain and cool down. Store in the refrigerator for up to 2 days. This will make enough onions for 4-6 sandwiches.